White Chocolate Raspberry Cheesecake Balls

👩‍🍳 Instructions

1. Mix the Base:
   In a medium bowl, beat the softened cream cheese until smooth using an electric mixer.
2. Add Flavor:
   Gradually mix in powdered sugar, vanilla extract, and a pinch of salt. Beat until light and creamy.
3. Fold in Fruit:
   Gently fold in mashed raspberries to create a marbled texture—avoid overmixing to preserve swirls of fruit.
4. Add Texture:
   Stir in crushed graham crackers until fully combined. Chill the mixture for 30 minutes to firm up.
5. Form the Balls:
   Once chilled, scoop out tablespoon-sized portions and roll into smooth balls. Place on a parchment-lined baking sheet and insert a toothpick in each for easier dipping.
6. Coat in Chocolate:
   Combine melted white chocolate with coconut oil and stir until smooth. Dip each cheesecake ball and allow excess to drip off. Return to parchment paper.
7. Decorate:
   Drizzle extra white chocolate over the top and garnish with fresh raspberries if desired.
8. Chill to Set:
   Refrigerate for at least 1 hour before serving to let the coating firm up.